Saturday, June 8, 2013

Recipe of the Week!

Garlic Scape & White Bean Soup
borrowed from an awesome blog-
3 tbsp butter
1 large yellow onion, diced
1 lb garlic scapes, with flower heads, chopped (reserve 2 flower heads for garnish)
2 large potatoes (about 1 lb), peeled and diced
2 cups stock (vegetable or chicken will do)
2 cups water
salt & black pepper, to taste
about 3 cups cooked cannellini beans (about 2, 15-oz cans, rinsed), or other white bean
a good handful of fresh basil leaves, slivered, or other fresh herb

Melt butter over medium-low heat in a medium (5-quart) Dutch oven or stockpot. Once foam subsides, add onion and scapes. Stir and sauté over low heat until vegetables are softened and fragrant, about 10 minutes. Add potatoes, water, stock, salt & pepper: stir, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until potatoes are just tender, about 15 -20 minutes. Add cooked white beans, cover and continue to simmer for 5 – 10 minutes, to heat beans through and allow flavors to blend.
Blend soup (I use an immersion blender). Taste and adjust seasonings. Allow to simmer over low heat, uncovered, if soup needs thickening. Stir in fresh herbs, garnish with slivered flower head, and serve hot.
Serves 4 – 6.
Sylvio the gorilla standing proudly over rows and rows of SIW garlic!

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